Pickled garlic arrows are often underestimated, but in vain. When prepared correctly, this preparation resembles the taste and aroma of the popular wild garlic.
Its crispy texture and savory notes make it a universal appetizer for meat, potatoes and fish, says a culinary blogger on the channel “Now Let’s Cook!” (18+).
Selection and preparation of raw materials
Use only young shoots before they begin to become coarse and yellow. The optimal length is up to 15 cm, the tip should bend easily and not break.
Rinse the shoots thoroughly with running water. Cut off the inflorescences (buds), but do not throw them away, they will be useful for another purpose. Then cut the arrows with scissors into 5 cm pieces.
How to pickle garlic arrows
- Blanch the chopped arrows in boiling water for 2 minutes.
- Place them tightly in sterilized jars, pressing down lightly.
- Prepare the brine: 1 liter of water + 2 tbsp. spoons of salt, boil for 2 minutes.
- Fill the arrows with hot brine, add citric acid (0.5 teaspoon per 0.5 liter jar).
Sterilize jars in a saucepan with a cloth on the bottom: half-liter jars – 10 minutes, liter jars – 15 minutes. Roll up, turn over and cool at room temperature
Storage and serving methods
The finished jars stand perfectly in a regular kitchen cabinet without direct sunlight. Serve arrows as an independent snack, add to salads or barbecue. Shelf life – until the next harvest.
What to do with inflorescences
Prepare garlic salt from the cut buds. Mix 100 g of slightly dried inflorescences with 200 g of coarse salt, grind with a blender, dry in the oven at 50°C for 3 hours and grind again. Store in an airtight jar. Add to soups, marinades, rub chicken with prepared salt before baking.
Conclusion
Pickled garlic arrows are a budget-friendly way to get a restaurant-quality appetizer. Follow the proportions and do not neglect sterilization, then the preparation will delight you with its crunch and aroma all winter.
Personal experience
I have been preparing arrows for the third year in a row. Once I forgot to add water during sterilization – the jars burst. Now I always put a kitchen towel under them and use a timer. My family asks for a double portion because everyone is tired of regular pickles.
